This is probably one of my new favorites. Last night I made this absolutely delicious Chocolate Coconut Cream Pie and have to share it! It turned out sooooo good. Especially if you are a fan of coconut like I am. Very easy to make too!
Chocolate Coconut Cream Pie
What you need:
1 Graham Cracker Crust (you could do a regular crust too)
1 box of Instant Chocolate Pudding (small box)
1 tub of Cool Whip
1 1/2 cups of toasted coconut
1 3/4 cups milk
1/4 cup Heavy cream
How to make Chocolate Coconut Cream Pie
Toast your coconut, I put it on a foiled lined cookie sheet in the oven (at 350) for about 7-8 minutes.
Mix up the chocolate pudding with the 1 3/4 cup of cold milk and 1/4 heavy cream. You can make it a little less fattening by just using milk but I like the taste with the heavy cream.
Whisk until thickens. Add in about 1/3 of the Cool whip container.
Mix the cool whip into the pudding well. Add in 1/2 a cup of the toasted coconut and stir it in to the filling thoroughly.
Pour into your pie dish. Smoothing it equally through the pie crust.
Top with the remaining whipped cream and top that with your coconut.
Refrigerate for at least 5 hours before serving. I left it over night.